The cooked version of this is a very popular pie in the Northeastern United States: blackberries, blueberries, raspberries, and strawberries jumble together in a riot of flavour.
1 recipe, Two Crust Pie Crust
6 cup Mixed berries (I like equal parts blackberry, blueberry, raspberry, and a few strawberries)
1 cup blueberries, reserved for the syrup
¼ cup agave syrup
juice of half a lime or lemon
Prepare pie crusts and set aside.
In a large bowl, mix the berries. For this recipe, I actually prefer thawed, pre-frozen berries to fresh, but you can use anything.
In the bowl of your blender, blend the reserved blueberries, agave, and lime or lemon juice.
POur this mixture over your berries and combine well. Let sit, covered, in the fridge, at least an hour or up to overnight.
Drain out excess juice (personally, I like a pie juicy and don’t do this) and fill the pie crust. Place the top crust over the filling, and crimp the edges.
Rerigerate until chilled.
Dehydrate at 105 for 2-3 hours.